• 1 1/2 cups diced red onion
  • 1 large carrot, chopped
  • 1 tomato chopped (optional: I often don’t use tomato in my Khichdi)
  • 2 tablespoons grated fresh ginger
  • 2-3 cloves minced fresh garlic
  • 1 teaspoon whole coriander or 1/2 teaspoon ground
  • 2 teaspoons turmeric powder
  • 1 teaspoon cumin
  • 2 teaspoons fennel seed or 1 teaspoon ground
  • 2 teaspoons black cumin seeds (Nigella Sativa), optional but worth having to grind over many dishes
  • 2 teaspoons ground or whole fennel optional
  • 1 pinch of asafetida (Hing), optional
  • 2 teaspoons fenugreek, optional
  • 1/4 teaspoon red chili flakes, omit if you don’t like heat
  • Note: You may use 1-2 teaspoons Garam Masala instead of optional spices
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (optional)
  • 1 cup brown rice, short or long grain, rinsed well
  • 1/2 cup of dry brown or green lentils, rinsed well
  • 1 1/2 cups dry yellow split peas, rinsed well
  • 8-10 cups of low sodium vegetable broth; begin with 8, add more when it thickens or when reheating
  • 1 cup frozen green peas, defrosted and added at the end of cooking. (optional)
  • Lime or lemon juice, 1-2 tablespoons and for garnish

Serves 6-8

Instant Pot or traditional

Although there are many spices here, they are considered restorative, and the rich flavor of the dish makes the extra effort worthwhile. See note about Garam Masala which will give an authentic, although slightly different, Indian flavor. Use what spices you have rather than forgoing the dish.

  1. Dry sauté the onion in a large hot pot over medium-high heat. Add a tablespoon or two of broth and stir when the onions begin to stick and become lightly golden. Let the broth cook away, then add a bit more as more color develops.
  2. Stir in the carrot, tomato (if using) and all of the spices. Stir as the spices toast lightly and the fragrance becomes noticeable.
  3. Stir in the rice, lentils and yellow split peas.
  4. Stir in the broth. Bring to a boil and turn the heat to low and cover. Check the stew every 15-20 minutes, stirring and adding more broth as needed. Continue to cook for approximately 1 hour, or until all is tender. Turn off the heat and add the green peas if using. Taste for seasonings and adjust if desired. More
  5. Add the lime or lemon juice.

Spoon into bowls and serve with a slice of lime or lemon to squeeze over. Some also like hot sauce.

For the Instant Pot: Follow directions above using the sauté function to dry sauté, then cover and cook at high pressure for 21 minutes, and naturally release pressure.




  • Summer
    Posted January 18, 2022 1:44 pm 0Likes

    Can cooked quinoa be frozen for future meals? Thank you

    • Nan Simonsen
      Posted March 13, 2023 4:48 am 0Likes

      Yes, I batch cook my quinoa and freeze half of the batch for later. It works well that way.🌻

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